Fried & True
Sink your teeth into Fried & True, the source of your next great fried chicken masterpiece and a tribute to America’s most beloved culinary treasure.
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Smokin’ in the Boys’ Room
Whether you’re a contest veteran or just getting started, there’s something for everyone in Smokin’ in the Boys’ Room. As Melissa can tell you, anyone can learn to man the grill. To be really good at it, it just takes a little work and a little attitude.
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The Texas Food Bible
Everyone loves Texas food and now, Dean Fearing, arguably the best chef in Texas, shares the top traditional and modern dishes from the Lone Star State.
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America’s Best Barbecue
Arthur Aguirre has won nearly twenty awards in his first two years of BBQ competition. In this book he compiles his prize-winning recipes with those of competitors across the country to offer the best rib, pit-fired poultry, brisket, and pulled pork recipes.
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How to Cook Like a Southerner
Stock up on cornmeal, buttermilk, and sugar and put on your favorite apron. It’s time to learn How to Cook Like a Southerner.
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Afro-Vegan
African, Caribbean, and southern food are all known and loved as vibrant and flavor-packed cuisines. Renowned chef and food justice activist Bryant Terry reworks and remixes the favorite staples, ingredients, and classic dishes of the African Diaspora to present wholly new, creative culinary combinations that will amaze vegans, vegetarians, and omnivores alike.
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The Southern Bite
In the South, a conversation among home cooks can be just about as illuminating as any culinary education. Luckily for Stacey Little, home cooks run in the family.
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Eat Dat New Orleans
No city has as many signature dishes, from gumbo and beignets to pralines and po boys, from muffuletta and Oysters Rockefeller to king cake and red beans and rice (every Monday night), all of which draw nearly 9 million hungry tourists to the city each year.
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Down South
Link rejoices in the slow-cooked pork barbecue of Memphis, fresh seafood all along the Gulf coast, peas and shell beans from the farmlands in Mississippi and Alabama, Kentucky single barrel bourbon.
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The Southern Slow Cooker Bible
Some days just call for the comforting flavors of the South. And while those days are often the busiest, your slow cooker is ready to do nearly all the work for you!
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The Southern Po’ Boy Cookbook
Traditional takes and bold new flavors served up in a split loaf of light and crusty French bread. Humble and delicious, po’ boys are the favorite of local folks in the Big Easy who snatch them up by the thousands at delis, bars, and corner stores every day.
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Southern Casseroles
55 beloved classic and contemporary casserole recipes bubbling with traditions that stretch from the Bayou to the lower Appalachian Mountains.
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Pickles, Pigs & Whiskey
Chef John Currence would rather punch you in the mouth with his fantastic flavors than poke you in the eye with fancy presentation.
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Biscuits
A heartfelt tribute to the biscuit celebrates the many possible flavors and uses for this classic southern bread.
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The Southern Food Truck Cookbook
From the mountains of West Virginia to the bayous of Louisiana, there’s a lot of ground to cover—geographically and culinarily speaking, of course.
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Soul Food
In this insightful and eclectic history, Adrian Miller delves into the influences, ingredients, and innovations that make up the soul food tradition.
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The Southern Tailgating Cookbook
Mathis traveled across twelve states to document the favorite foods and game-day traditions embraced by thousands of fans at colleges and universities throughout the football-crazy South. Featuring 110 vibrant recipes inspired by Mathis’s tailgating tours.
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The Picayune’s Creole Cook Book
As stated in the introduction, The Picayune’s Creole Cook Book was published “to assist housekeepers generally to set a dainty and appetizing table at a moderate outlay; to give recipes clearly and accurately with simplicity and exactness” and the recipes blend a fantastic array of influences from French style and Spanish spices to African fruits and Indian gumbos.
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